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How to Make Raspberry Mini Cheesecakes

Have you ever noticed that most restaurants offer cheesecake on their dessert menu? It is definitely a favourite choice for many people and also for the restaurants as cheesecake stores and freezes well. I prefer making cheesecake in individualized portions, served simply with a raspberry coulis or a few fresh berries. In this post, I will share a recipe for Raspberry Mini Cheesecakes. This featured cheesecake recipe has a pink hue created by the raspberry puree which is combined with a delicious coconut crust infused with lime zest. For Valentine’s Day, I dress the cheesecakes up by creating a heart swirl decoration before it is baked. The decoration stays attractively suspended on top of the thick cheesecake batter.

Raspberry Mini Cheesecakes

CHEF TALK:The recipe will make 12 individual cheesecakes (3-inch rings); or one 9-inch springform pan. If desired, add a drop or two of pink food colouring to the cheesecake filling. The recipe as shown in the photograph is displaying the natural colour of the raspberry without the addition of food colouring. The cheesecake crust can be easily made gluten-free.

For the Crust: Combine flour, graham crumbs, coconut, sugar, salt and lime zest in a medium-sized bowl. Pour in the melted butter. Stir well to combine thoroughly.

Place the rings on a parchment-lined baking sheet. PASTRY CHEF TIP:Line the rings with a strip of parchment paper. This not only makes it easier to remove the cheesecakes from the rings, it also creates a clean edge around the mini cheesecake, and helps prevent the possibility of any cracking.

Press 2 tablespoons into bottoms of small ring molds. If you are using a 9” springform pan, line the sides of the pan with a strip of parchment and the bottom of the pan with a circle of parchment paper. Pour the crust into the bottom of the springform pan and press into the bottom and slightly up the sides of the pan.

Bake for 5 – 10 minutes until browned around edges. Allow the crusts to cool.

For the Cheesecake Filling: In a mixer with a paddle attachment, beat the cream cheese and the sugar until smooth and fluffy. Add the flour and the salt. Scrape the sides of the bowl and blend a little longer to a smooth consistency.

Add the raspberry puree, sour cream, lemon juice and vanilla. Blend well (it should be lump- free). Add the eggs, one at a time, and beat until very smooth. PASTRY CHEF TIP:Strain the cheesecake mixture through a medium-meshed sieve to remove any lumps and achieve a silky texture. Using a scoop or spoon, portion the cheesecake custard into the cooled crusts.

For the Raspberry Swirl: Combine the ingredients together in a small bowl. Drizzle this mixture over cheesecake and swirl or create a design. For the hearts, put a drop of puree onto the cheesecake mixture and draw a toothpick from top to bottom to form a heart.

Bake the raspberry mini cheesecakes in the preheated oven for 15 – 20 minutes or until the centre of the mini cheesecake is set and still jiggles slightly. Let the cheesecakes cool to room temperature. Refrigerate and store in a well-sealed container for up to 5 days. (The 9” cake will take approximately 1 ½ hours to bake.)

TO SERVE: Serve the raspberry mini cheesecakes chilled. Garnish as desired with a few fresh berries or fruit coulis.

NOTES: The raspberry mini cheesecakes freeze very well. Store in a well-sealed container for up to 3 months. To use, thaw overnight in the refrigerator.

Here is your visual step-by-step:

Ingredients for the Cheesecake Crust

Cheesecake Crust is pressed into the bottom of the rings and baked until the edges start to turn golden

Ingredients for the Raspberry Mini Cheesecake Custard

Ingredients for the Raspberry Drizzle

The parchment strips make it easy to remove the cheesecakes

The raspberry puree mixture decorates the cheesecake batter before it is baked and stays suspended on top of the batter through the baking process

The cheesecakes are now baked showing how the raspberry puree decoration bakes into the cheesecake batter

WHAT ELSE CAN I DO WITH THIS RECIPE?

HOW TO MAKE RASPBERRY MINI CHEESECAKES

Prep15mins

Cook20mins

Inactive2hours

Total2hours, 35mins

AuthorDenise - The Urb'n'Spice Chef

Yield12individual cheesecakes

This featured cheesecake recipe has a pink hue created by the raspberry puree which is combined with a delicious coconut crust infused with lime zest. For Valentine’s Day, I dress the cheesecakes up by creating a heart swirl decoration before it is baked. The decoration stays attractively suspended on top of the thick cheesecake batter.

Instructions

For the Crust: Combine flour, graham crumbs, coconut, sugar, salt and lime zest in a medium-sized bowl. Pour in the melted butter. Stir well to combine thoroughly.

Place the rings on a parchment-lined baking sheet. PASTRY CHEF TIP:Line the rings with a strip of parchment paper. This not only makes it easier to remove the cheesecakes from the rings, it also creates a clean edge around the mini cheesecake, and helps prevent the possibility of any cracking.

Press 2 tablespoons into bottoms of small ring molds. If you are using a 9” springform pan, line the sides of the pan with a strip of parchment and the bottom of the pan with a circle of parchment paper. Pour the crust into the bottom of the springform pan and press into the bottom and slightly up the sides of the pan.

Bake for 5 – 10 minutes until browned around edges. Allow the crusts to cool.

For the Cheesecake Filling: In a mixer with a paddle attachment, beat the cream cheese and the sugar until smooth and fluffy. Add the flour and the salt. Scrape the sides of the bowl and blend a little longer to a smooth consistency.

Add the raspberry puree, sour cream, lemon juice and vanilla. Blend well (it should be lump- free). Add the eggs, one at a time, and beat until very smooth. PASTRY CHEF TIP:Strain the cheesecake mixture through a medium-meshed sieve to remove any lumps and achieve a silky texture. Using a scoop or spoon, portion the cheesecake custard into the cooled crusts.

For the Raspberry Swirl: Combine the ingredients together in a small bowl. Drizzle this mixture over cheesecake and swirl or create a design. For the hearts, put a drop of puree onto the cheesecake mixture and draw a toothpick from top to bottom to form a heart.

Bake the raspberry mini cheesecakes in the preheated oven for 15 – 20 minutes or until the centre of the mini cheesecake is set and still jiggles slightly. Let the cheesecakes cool to room temperature. Refrigerate and store in a well-sealed container for up to 5 days. (The 9” cake will take approximately 1 ½ hours to bake.)

Notes

TO SERVE: Serve the raspberry mini cheesecakes chilled. Garnish as desired with a few fresh berries or fruit coulis.

NOTES: The raspberry mini cheesecakes freeze very well. Store in a well-sealed container for up to 3 months. To use, thaw overnight in the refrigerator.

For further details, including step-by-step photos, please refer to the original post: https://urbnspice.com/my-recipes/how-make-raspberry-mini-cheesecakes/

You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

I love individual desserts as well, Dawn. It was my signature style as a pastry chef. I hope you get to make them for someone you love 🙂 They are easy and delicious. Thank you for your comments – I do appreciate it so much.

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.Read More…